Description
This moist Cranberry Orange Loaf is bursting with tart cranberries and fresh orange juice. It’s drizzled in a sweet and zesty glaze that pairs perfectly with the vanilla cake. It looks beautiful and is easy to whip up!
Ingredients
Units
Scale
- 1 cup almond milk
- 1 tablespoon ACV
- 2 1/4 cups flour
- 1/2 cup freshly squeezed orange juice
- 1/2 tablespoon orange zest (zest of 1 orange)
- 1/4 cup olive oil (or melted vegan butter)
- 1 teaspoon vanilla extract
- 3/4 cup light brown sugar, loosely packed
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt (if butter is salted, omit)
- 2 cups fresh cranberries (see note for frozen)
Instructions
- Preheat the oven to 350 degrees and line a loaf pan with parchment paper (metal better than glass for cooking evenly).
- Combine the almond milk and apple cider vinegar. Leave it to thicken for 5-10 mins.
- Measure out the 2 1/4 cups flour and set aside.
- In a medium-sized mixing bowl add the almond milk mixture, orange juice, olive oil, vanilla extract, and brown sugar. Whisk to combine.
- Add the baking soda and baking powder to the wet mixture and whisk to combine. Quickly add the flour and mix until smooth. Careful not to overmix, it’s okay if it’s a little clumpy.
- Fold in most of the cranberries, reserving a handful for the top. For frozen cranberries, toss them in a tablespoon of flour to keep the moisture in.
- Pour the batter into the loaf pan and sprinkle the rest of the cranberries on top.
- Bake in a center rack in the oven for 35-45 mins or until the edges are browned and a toothpick comes out clean.
- Make a glaze by combining powdered sugar and orange juice. Adjust based on your desired consistency.
- Allow the cake to cool for 10-15 minutes before pouring on the glaze and serving.